culinate.com atom feedSifttag:culinate.com,2006:cid_19172008-05-21T18:32:46ZThe end of the GMO era? — Even Monsanto appears to be backing offtag:culinate.com,2006:cid_5115842014-01-30T15:39:17ZCulinate staff2014-01-30T15:39:00Z <p>Back in December, the journalist <a target="_blank" href="http://www.royte.com/blog/" shape="rect">Elizabeth Royte</a> penned a piece for <em>Modern Farmer</em> titled <a target="_blank" href="http://modernfarmer.com/2013/12/post-gmo-economy/" shape="rect">"The Post-GMO Economy."</a> The article — in part, a profile of a farmer who had embraced GMO seeds until they no longer worked quite so well at fending off pests — suggested that the GMO era might be over, with farmers returning to conventional seeds. </p><p>“Not only are the seeds expensive (GMO corn can cost $150 more per bag than conventional corn), they’re also driving farmers to buy and apply more chemicals,” wrote Royte. And consumers have pushed back enough against GMO foods that, Royte noted, major retailers such as <a target="_blank" href="http://media.wholefoodsmarket.com/news/whole-foods-market-commits-to-full-gmo-transparency" shape="rect">Whole Foods</a> and <a target="_blank" href="http://www.nationofchange.org/target-remove-gmos-major-food-brand-1371568029" shape="rect">Target</a> are veering away from them.</p><p>Now comes a report by Tom Philpott on Mother Jones asking whether Monsanto — the big daddy of GMO seeds — is <a target="_blank" href="http://www.motherjones.com/tom-philpott/2014/01/monsanto-gmo-technology-genetically-modified-organisms" shape="rect">moving on from its own products as well</a>. It’s not just that farmers and consumers are turning away; as Philpott pointed out, “GM technology doesn’t seem to be very good at generating complex traits like better flavor or more nutrients, the very attributes Monsanto was hoping to engineer into veggies.” </p> <p><a href="http://www.culinate.com/articles/sift/end_of_gmo_era">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/R6nLwaGBje8" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/end_of_gmo_eraDrought now, high food costs later? — The national drought may be bleak at the supermarkettag:culinate.com,2006:cid_5150222014-01-29T18:19:08ZCulinate staff2014-01-29T18:19:00Z <p>The stunningly <a target="_blank" href="http://www.weather.com/news/weather-winter/coldest-arctic-outbreak-1990s-midwest-south-east-20140103" shape="rect">cold weather</a> in the Midwest and the Northeast has gotten plenty of press this winter. But the longer-term news story is the <a target="_blank" href="http://droughtmonitor.unl.edu/" shape="rect">severe drought affecting the western half of the country</a>.</p><p>It’s especially brutal in California — which, given that state’s diverse and intensive farming economy, is bad news not just for eaters in the U.S. but <a target="_blank" href="http://www.voanews.com/content/california-drought-could-impact-world-food-prices/1838556.html" shape="rect">worldwide</a>. Since California farmers <a target="_blank" href="http://www.pbs.org/newshour/bb/nation/jan-june14/drought2_01-22.html" shape="rect">rely on irrigation</a>, farmers are currently postponing or canceling their early-spring crops. And ranchers are <a target="_blank" href="http://abcnews.go.com/US/wireStory/california-drought-ranchers-selling-cattle-22014689" shape="rect">selling off their cattle</a>, since the state’s grasslands have already gone brown.</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/fylECjLceSw" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/national_drought_food_pricesGluten, sugar, and fat — Three popular bugaboostag:culinate.com,2006:cid_5106092014-01-28T16:57:31ZCulinate staff2014-01-28T16:57:00Z <p>We’ve been shunning fat for decades now. Sugar has never been considered good for you. And now gluten is the latest edible to join the blacklist. </p><p>But, of course, there’s always more to the health story than meets the mouth. A recent <em>New York Times</em> profile of the scientist <a target="_blank" href="http://www.nytimes.com/2013/12/17/health/a-lifelong-fight-against-trans-fat.html?_r=0" shape="rect">Fred Kummerow</a>, for example, brought up the still-wrangled fats debate: Are saturated fats bad for you or not? Kummerow says no, so long as they’re consumed in moderation; others still argue yes. (Kummerow, in case you’re wondering, was the first scientist to identify trans fats as unhealthy, way back in 1957.)</p><p>As for sugar, the <em>Washington Post</em> recently ran an article about the American sugar industry and the federal protections that <a target="_blank" href="http://www.washingtonpost.com/politics/sugar-protections-prove-easy-to-swallow-for-lawmakers-on-both-sides-of-aisle/2013/12/07/f5959c06-5ac4-11e3-bf7e-f567ee61ae21_story.html" shape="rect">artificially inflate sugar prices</a> and enrich sugar barons such as the <a target="_blank" href="http://en.wikipedia.org/wiki/Fanjul_brothers" shape="rect">Fanjul family</a>. Those high prices, however, have not prevented Americans from downing, per person, some <a target="_blank" href="http://abcnews.go.com/Health/surprising-reasons-give-sugar/story?id=21659361" shape="rect">130 pounds of sugar each year</a>, much of it hidden in processed foods.</p> <p><a href="http://www.culinate.com/articles/sift/gluten_sugar_fat">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/rn5r2uPqLoU" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/gluten_sugar_fatAntibiotics, dwindling? — The FDA looks into soaptag:culinate.com,2006:cid_5047952014-01-22T17:04:15ZCulinate staff2014-01-22T17:04:00Z <p>Last spring, the <em>New Yorker</em> reporter David Owen profiled Purell, the gel that’s universally popular for <a target="_blank" href="http://www.newyorker.com/reporting/2013/03/04/130304fa_fact_owen" shape="rect">sanitizing your hands</a> when soap and water aren’t, well, handy. </p><p><a target="_blank" href="http://www.purell.com/" shape="rect">Purell</a> uses alcohol to kill germs — a method that’s still considered perfectly safe. But the rise of Purell came along with a surge in antibacterial soaps, most containing the controversial chemical <a target="_blank" href="http://www.beyondpesticides.org/antibacterial/triclosan.php" shape="rect">triclosan</a>. </p><p>According to <em>USA Today,</em> an estimated 75 percent of hand soaps and body washes sold in the U.S. contain triclosan. But in December, the FDA announced that it was looking into <a target="_blank" href="http://www.usatoday.com/story/news/nation/2013/12/16/fda-antibacterial-soap/4038907/" shape="rect">the safety of antibacterial soaps</a>. </p><p>At issue isn’t just the ever-growing problem of antibiotic resistance; there are questions as to whether triclosan and its related chemicals — found in a wide range of products, such as shampoo, toothpaste, detergent, fabric, and pacifiers — can act as a hormone disruptor. </p><p>As the <em>New York Times</em> noted, the FDA seems to be <a target="_blank" href="http://www.nytimes.com/2013/12/17/health/fda-to-require-proof-that-antibacterial-soaps-are-safe.html" shape="rect">on the regulatory move lately</a>, noting that the federal agency had also taken action against the <a href="http://www.culinate.com/articles/sift/antibiotics_meat_FDA" title="The antibiotics future: Will the FDA get them out of our meat?" class="cr_article">use of antibiotics in animals raised for meat</a> and the <a target="_blank" href="http://www.nytimes.com/2013/11/08/health/fda-trans-fats.html" shape="rect">use of trans fats in prepared foods</a>.</p> <p><a href="http://www.culinate.com/articles/sift/antibacterial_soap_humane_meat">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/uuXyukaErnI" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/antibacterial_soap_humane_meatMilky matters — Is organic whole milk really better for you?tag:culinate.com,2006:cid_5117662014-01-21T21:31:34ZCulinate staff2014-01-21T20:43:00Z <p>Back in early December, the word went out that <a target="_blank" href="http://www.nytimes.com/2013/12/10/health/organic-milk-high-in-helpful-fatty-acids-study-finds.html" shape="rect">organic whole milk was better for you</a> than other kinds of milk. Why? Because scientists had measured <a target="_blank" href="http://grist.org/news/organic-milk-is-better-for-your-heart/" shape="rect">more healthy omega-3 fats</a> than <a href="http://www.culinate.com/columns/health+food/omega_3s" title="Omega-3 demystified: Here's how to find these healthy fats" class="cr_article">healthy omega-6 fats</a> in the organic whole milk.</p><p>As the professional debunker <a target="_blank" href="http://www.jonentine.com/" shape="rect">Jon Entine</a> pointed out in <em>Forbes,</em> the organic part of the equation was fuzzy; it’s <a href="http://www.culinate.com/articles/culinate8/cow_sharing" title="Why buy the cow?: How to buy beef, straight from the source" class="cr_article">cows fed mostly or entirely on grass</a> that have the highest number of omega-3s in their meat and milk, and the organic label does not necessarily mean that cows are living blissful lives in grassy fields. And, as Tom Philpott reported on Mother Jones, the organic-is-better study was <a target="_blank" href="http://www.motherjones.com/tom-philpott/2013/12/organic-milk-proves-higher-healthy-fats" shape="rect">funded by Organic Valley</a>, the farmer-owned organic dairy cooperative.</p><p>But as Kristin Wartman noted on Civil Eats, organic cows are generally <a target="_blank" href="http://civileats.com/2013/12/09/got-organic-milk-new-study-says-its-healthier/" shape="rect">fed more pasture-based feed</a> than conventional cows, making organic milk more likely to have more omega-3s than conventional milk. Philpott also agreed with this conclusion: “The takeaway seems to be: milk from grass-fed cows seems to have more healthy fats then conventional milk. And for consumers, the organic label is a good shorthand way to find milk from cows eating the good stuff.”</p> <p><a href="http://www.culinate.com/articles/sift/organic_whole_milk_healthier">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/K-RhJhBUdko" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/organic_whole_milk_healthierA radioactive West Coast? — More fearmongering and debunking about Fukushima radiationtag:culinate.com,2006:cid_5115852014-01-17T20:55:46ZCulinate staff2014-01-17T20:55:00Z <p>The question of whether radiation from the <a target="_blank" href="http://en.wikipedia.org/wiki/Fukushima_Daiichi_nuclear_disaster" shape="rect">2011 Fukushima nuclear disaster</a> is contaminating our food (not to mention our air, water, and soil) is naturally worrisome. It’s a <a target="_blank" href="http://www.nytimes.com/2014/01/12/world/asia/defying-japan-rancher-saves-fukushimas-radioactive-cows.html?_r=0" shape="rect">genuine concern in Japan</a>, of course. But should Americans be anxious?</p><p><a href="http://www.culinate.com/articles/sift/radioactive_seafood_jellyfish_overspending" title="Seafood suggestions: On radioactive fish, aggressive jellyfish, and overspending" class="cr_article">Last September</a>, the food writer Russ Parsons tried to <a target="_blank" href="http://www.latimes.com/food/dailydish/la-dd-seafood-radiation-20130903,0,2076528.story#axzz2qOsedCoj" shape="rect">put those contamination fears to rest</a>, citing scientists at the <a target="_blank" href="http://www.whoi.edu/" shape="rect">Woods Hole Oceanographic Institution</a> who monitor such things. </p><p>But stories declaring that the West Coast’s food supply is already toxic continue to circulate, including one declaring that all <a target="_blank" href="http://topinfopost.com/2013/10/10/fukushima-is-here-all-bluefin-tuna-caught-in-california-are-radioactive" shape="rect">bluefin tuna caught off of California are radioactive</a> and another suggesting <a target="_blank" href="http://altering-perspectives.com/2014/01/10-foods-naturally-protect-fukushima-radiation.html" shape="rect">foods to eat to protect yourself from radiation</a>.</p><p>All this has prodded Parsons to revisit the topic with a <a target="_blank" href="http://www.latimes.com/food/dailydish/la-dd-radioactive-fukushima-claims-internet-20140113,0,5409452.story#axzz2qOsedCoj" shape="rect">new article</a>. And the ocean blog Deep Sea News has also posted its own list of <a target="_blank" href="http://deepseanews.com/2014/01/all-the-best-scientifically-verified-information-on-fukushima-impacts/" shape="rect">debunked Fukushima claims</a>.</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/Jvtbk9vMHEg" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/fukushima_radiation_scaresEgg storage — Washing and chilling may not be so smarttag:culinate.com,2006:cid_5115862014-01-16T22:03:33ZCulinate staff2014-01-16T22:03:00Z <p>Back in November, the website io9 wondered <a target="_blank" href="http://io9.com/americans-why-do-you-keep-refrigerating-your-eggs-1465309529" shape="rect">why Americans always refrigerate their eggs</a>, while most other citizens of the planet don’t bother. </p><p>“You might assume that Americans store their eggs in the fridge to extend their shelf life, or to lower the risk of bacterial contamination, and you’d be right on both counts,” wrote Robert T. Gonzalez. So why does the rest of the world leave their eggs sitting out on the shelf? </p><p>Because, Gonzalez declared, here in the States, our eggs are washed — which, counterintuitively, can actually ensure contamination. The industrial washing process strips the eggs of their natural protective coating, making bacterial contamination (think salmonella) more likely.</p><p>And then, of course, we store our eggs in the fridge -- but if we’re not consistent about that storage, and temperatures fluctuate, condensation can form on the eggs, encouraging bacterial growth.</p><p>Salmonella is far more prevalent in the States than elsewhere, noted Gonzalez. In Britain, for example, all hens are immunized by law against salmonella. In the U.S., immunization is left up to the individual farmer.</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/VcCDbwA9WSQ" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/egg_storageCooking basics — New Year's tips from Russ Parsonstag:culinate.com,2006:cid_5110842014-01-15T18:09:09ZCulinate staff2014-01-15T18:09:00Z <p>Once upon a time, people did spring cleaning. Nowadays, the turn of the year is frequently a time to check over and clear out, buy new things and start afresh. </p><p><em>Los Angeles Times</em> food writer Russ Parsons recently took a look at this habit from a cook’s perspective, and decided that what we all really need is not more stuff but <a target="_blank" href="http://www.latimes.com/food/la-fo-calcook-20140111,0,4546934.story#axzz2q8Ks8hj5" shape="rect">a few basic techniques</a>: </p> <p><a href="http://www.culinate.com/articles/sift/russ_parsons_new_years_tips">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
<a href="http://feeds.feedburner.com/~ff/culinate/sift?a=B7okS8s2iqQ:H6R_zM6YPIQ:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/culinate/sift?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=B7okS8s2iqQ:H6R_zM6YPIQ:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/culinate/sift?i=B7okS8s2iqQ:H6R_zM6YPIQ:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=B7okS8s2iqQ:H6R_zM6YPIQ:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/culinate/sift?i=B7okS8s2iqQ:H6R_zM6YPIQ:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=B7okS8s2iqQ:H6R_zM6YPIQ:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/culinate/sift?i=B7okS8s2iqQ:H6R_zM6YPIQ:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=B7okS8s2iqQ:H6R_zM6YPIQ:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/culinate/sift?d=qj6IDK7rITs" border="0"></img></a>
</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/B7okS8s2iqQ" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/russ_parsons_new_years_tipsPhotography dioramas — A universe of enormous foodtag:culinate.com,2006:cid_5113602014-01-15T18:09:41ZCulinate staff2014-01-15T18:09:00Z <p>You might remember <em><a target="_blank" href="http://starwars.wikia.com/wiki/The_Star_Wars_Cookbook:_Wookiee_Cookies_and_Other_Galactic_Recipes" shape="rect">The Star Wars Cookbook</a>,</em> a gag gift from 1998 that featured hilarious dioramas of vintage “Star Wars” action figures arranged in landscapes of, say, cinnamon rolls (with Princess Leia and her matching hairstyle, natch). </p><p>Now National Public Radio has discovered a similar art project out of Paris, in which two photographers (<a target="_blank" href="http://www.minimiam.com/en/goen.html" shape="rect">Pierre Javelle and Akiko Ida</a>) arrange tiny figurines within <a target="_blank" href="http://www.npr.org/blogs/krulwich/2014/01/11/261435571/go-where-raisins-swell-into-grapes-and-lemons-light-the-sky" shape="rect">a world of gigantic food</a>. There are firefighters dousing a fire of hot chile peppers, polar bears waterskiing between marshmallow icebergs, and an earnest team of construction workers plumping dried raisins back into lush grapes.</p><p>Bonus: a <a target="_blank" href="http://vimeo.com/81046550" shape="rect">video</a> titled “The Ballad of Minimiam in the Land of Milk.”</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
<a href="http://feeds.feedburner.com/~ff/culinate/sift?a=WdRh14nrd1g:94fHMWZmqa8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/culinate/sift?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=WdRh14nrd1g:94fHMWZmqa8:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/culinate/sift?i=WdRh14nrd1g:94fHMWZmqa8:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=WdRh14nrd1g:94fHMWZmqa8:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/culinate/sift?i=WdRh14nrd1g:94fHMWZmqa8:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=WdRh14nrd1g:94fHMWZmqa8:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/culinate/sift?i=WdRh14nrd1g:94fHMWZmqa8:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=WdRh14nrd1g:94fHMWZmqa8:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/culinate/sift?d=qj6IDK7rITs" border="0"></img></a>
</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/WdRh14nrd1g" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/food_photography_dioramasFraud at the farmer's market — Tips for spotting scamstag:culinate.com,2006:cid_5080312014-01-14T18:50:00ZCulinate staff2014-01-14T18:49:00Z <p>In late December, <a target="_blank" href="http://festivaloffruit.org/David_Karp.html" shape="rect">David Karp</a> published a couple of pieces in the <em>Los Angeles Times:</em> one about local farmer’s markets getting <a target="_blank" href="http://www.latimes.com/food/dailydish/la-dd-tighter-enforcement-snares-farmers-market-cheaters-20131226,0,7662284,full.story#axzz2pwBjCFx8" shape="rect">busted for fraud</a>, and another with tips on <a target="_blank" href="http://www.latimes.com/food/dailydish/la-dd-here-are-five-tipoffs-that-can-help-you-avoid-farmers-market-cheaters-20131227,0,1182281.story#axzz2ojEFHTKQ" shape="rect">how to spot scams</a>.</p><p>The problem isn’t new, of course; way back in 2000, Mother Earth News was telling readers how to spot whether a farm stand was really <a target="_blank" href="http://www.motherearthnews.com/real-food/commercial-vs-homegrown-food-zmaz00amzgoe.aspx" shape="rect">selling local fare or not</a>. The main clue is usually seasonality; beefsteak tomatoes, for example, aren’t usually seen in June in the Pacific Northwest. (And something obviously heat-loving, such as bananas or avocadoes, being sold in a temperate climate is a dead giveaway.)</p><p><em>Organic Gardening</em> magazine also has a list of <a target="_blank" href="http://www.organicgardening.com/living/6-farmers-market-scams" shape="rect">six tips for spotting scams</a>, including being savvy about whether your local market is restricted only to local growers, understanding labels such as “no spray” and “organic,” and reminding shoppers that all produce, no matter how fresh or local, still needs to be washed before being eaten.</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/BLmfHsNIqhk" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/cheating_farmers_marketsSugar permutations — The sweet stuff has many rolestag:culinate.com,2006:cid_5103232014-01-13T19:19:25ZCulinate staff2014-01-13T19:19:00Z <p>So <a href="http://www.culinate.com/articles/features/Sweet+and+lowdown" title="Sweet and lowdown: Why our love for sugar is killing us" class="cr_article">Dr. Robert Lustig</a>, who’s become known as the <a target="_blank" href="http://en.wikipedia.org/wiki/Robert_Lustig#Fructose_controversy" shape="rect">Anti-Sugar Guy</a>, recently penned a piece on the Atlantic querying <a target="_blank" href="http://www.theatlantic.com/health/archive/2014/01/the-sugar-addiction-taboo/282699/" shape="rect">whether sugar is addictive</a>. (His conclusion: Yes.) </p><p>Sugar’s been grabbing headlines lately in the <em>New York Times,</em> too. There’s Daniel Engber’s recent magazine feature about the sugar substitute stevia, the label “natural,” and <a target="_blank" href="http://www.nytimes.com/2014/01/05/magazine/the-quest-for-a-natural-sugar-substitute.html" shape="rect">how sweeteners are developed by food corporations</a>:</p><blockquote>We’re more afraid of sugar than we’ve ever been. What yesterday were seen as “empty calories” have today been designated “toxic.” Doctors warn that cans of soda put fat into your liver, weaken your response to insulin and increase your risk of heart disease and diabetes. The panic over sugar has grown so pervasive that other dietary boogeymen — salt and fat and gluten — seem like harmless flunkies in comparison. </blockquote><p>Then there’s Amy Harmon’s <a href="http://www.culinate.com/articles/sift/amy_harmon_vs._michael_pollan" title="The Amy Harmon wars: Journalists squabbling over GMOs" class="cr_article">ongoing investigation of the GMO industry</a>, with her recent look at the <a target="_blank" href="http://www.nytimes.com/2014/01/05/us/on-hawaii-a-lonely-quest-for-facts-about-gmos.html" shape="rect">GM papaya battles in Hawaii</a>: “At stake is how to grow healthful food most efficiently, at a time when a warming world and a growing population make that goal all the more urgent.”</p> <p><a href="http://www.culinate.com/articles/sift/sugar_permutations">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/QXo1LLyenvs" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/sugar_permutationsAlcohol-free — The possible benefits of abstainingtag:culinate.com,2006:cid_5103252014-01-10T18:11:39ZCulinate staff2014-01-10T18:11:00Z <p>In the interests of researching the ever-popular <a target="_blank" href="http://www.bonappetit.com/cleanse" shape="rect">January detox-and-cleanse tradition</a>, staffers at the magazine <em>New Scientist</em> recently did a month-long experiment into <a target="_blank" href="http://www.newscientist.com/article/mg22129502.600-our-liver-vacation-is-a-dry-january-really-worth-it.html?full=true#.Us8nVIXHQ7A" shape="rect">going alcohol-free</a>. </p><p>Complete with a control group, the small-scale, informal study revealed that, yes, skipping alcohol is good for your health. Everyone in the group saw reductions in their liver fat (a precursor to liver disease), blood glucose (too much leads to Type II diabetes), blood cholesterol (a risk factor for heart disease), and body weight. The abstainers also slept better, too. </p><p>“The only negative,” reported the magazine, “was that people reported less social contact.” For a group of British journalists — for whom regular alcohol consumption is practically a <a target="_blank" href="http://www.ias.org.uk/What-we-do/Publication-archive/Alcohol-Alert/Issue-1-1997/Alcohol-Alert-Digest/Lunchtime-o-booze-not-an-invention.aspx" shape="rect">patriotic tradition</a> — this was hardly surprising.</p><p>Another negative to alcohol: the pervasive presence of <a target="_blank" href="http://www.winespectator.com/webfeature/show/id/48962" shape="rect">pesticides</a> in some <a target="_blank" href="http://www.nytimes.com/2014/01/03/opinion/pesticides-in-french-wine.html" shape="rect">90 percent of French wine</a>. On the other hand, overall pesticide use on wine grapes seems to be declining, <a target="_blank" href="http://www.winemakernotesblog.com/2011/01/wine-grapes-pesticides-in-sonoma.html" shape="rect">in America</a> as well as in France. And there are, supposedly, some general <a target="_blank" href="http://www.medicaldaily.com/7-health-benefits-drinking-alcohol-247552" shape="rect">benefits to moderate alcohol consumption</a>, including heart health and overall longevity.</p> <p><a href="http://www.culinate.com/articles/sift/alcohol_abstaining_health_benefits">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/MrCR852wC_E" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/alcohol_abstaining_health_benefitsTrends takedowns — Food-blog tropes and ticstag:culinate.com,2006:cid_5103262014-01-10T01:40:42ZCulinate staff2014-01-09T19:13:00Z <p>The food blogger <a target="_blank" href="http://www.seantimberlake.com/" shape="rect">Sean Timberlake</a> recently posted a list of <a target="_blank" href="http://www.blogher.com/10-food-blog-trends-should-stop?page=full" shape="rect">10 food-blog trends</a> he wanted to see the back of in 2014. </p><p>Topping the list are photography tropes he dislikes and riffs on, including “food bondage” (food wrapped up in ribbons, such as a cute little stack of cookies) and “Mason-jar abuse” (using the homey rustic jam containers for displaying and serving everything edible).</p><p>But Timberlake also pooh-poohs what he calls “healthifying” (trying to make cupcakes, for example, a little less bad for you) and what he dubs “Paleo everything,” in which food faddists shun all grains on health grounds but then spend way too much time “figuring out how to combine coconut oil, date paste, and almond flour into a chiffon pie.”</p><p>In this, he echoes a few other recent online food posts, including an October post on xoJane dismissing the Slow Food idea of <a target="_blank" href="http://www.xojane.com/healthy/theres-no-such-thing-as-clean-food" shape="rect">"clean food,"</a> a November post on the Fat Nutritionist doing the same for the concept of <a target="_blank" href="http://www.fatnutritionist.com/index.php/real-food/" shape="rect">"real food,"</a> and a post on the Wire from a year ago snorting at the trend for packaged, processed foods to proclaim that they were all <a target="_blank" href="http://www.thewire.com/entertainment/2013/01/you-cant-eat-love/60736/" shape="rect">"made with love."</a></p> <p><a href="http://www.culinate.com/articles/sift/food-blog_trends">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/G5tnhq3lR0k" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/food-blog_trendsThe year in food — A look back at 2013tag:culinate.com,2006:cid_5080292013-12-28T01:21:57ZCulinate staff2013-12-28T01:21:00Z <p>Yep, it’s that time of year again, when folks look back nostalgically (or not) at The Year That Was. </p><p>Take your pick: Eater’s roundup of what it deemed <a target="_blank" href="http://eater.com/archives/2013/12/27/year-in-eater-untold-stories.php" shape="rect">"the untold stories of 2013,"</a> or the Huffington Post’s <a target="_blank" href="http://www.huffingtonpost.com/2013/12/20/food-articles-2013_n_4421171.html" shape="rect">must-read list</a> of food articles from the past 12 months, or the two-part collection on Civil Eats of <a target="_blank" href="http://civileats.com/2013/12/20/food-policy-stories-that-mattered-in-2013/" shape="rect">the food-policy stories</a> <a target="_blank" href="http://civileats.com/2013/12/18/19358/" shape="rect">that mattered in 2013.</a></p><p>Eater’s list is actually a Q&amp;A, with foodie types weighing in on everything from restaurant economics to race, class, and gender politics in food to “the tremendous economic and environmental cost of eating meat” and “the health of our oceans.”</p><p>The Huffington Post’s version is a best-of, with articles from many familiar names, including <a href="http://www.culinate.com/articles/the_culinate_interview/frank_bruni" title="Frank Bruni: The restaurant critic" class="cr_article">Frank Bruni</a>, <a href="http://www.culinate.com/articles/sift/paula_deen_racial_remarks" title="The n-word: The latest Paula Deen scandal" class="cr_article">Michael Twitty</a>, and <a target="_blank" href="http://www.culinate.com/app/htce" shape="rect">Mark Bittman</a>, among others. Two articles on the list were in-house favorites here at Culinate, too: Ted Conover’s <a href="http://www.culinate.com/articles/sift/ted_conover_taylor_radig" title="Going undercover: And getting into trouble" class="cr_article">meat exposé</a> in <em>Harper’s,</em> and Josh Ozersky’s stop-the-heart <a target="_blank" href="http://www.saveur.com/article/kitchen/solitary-man" shape="rect">essay about his dad</a> in <em>Saveur.</em></p><p>And on Civil Eats, Paula Crossfield assessed how the blog covered food politics in 2013 (including such topics as GMOs, domestic fair trade and worker rights, pesticides and pollinators, nutrition news, and antibiotics resistance), while Andy Bellatti offered up a comic twist on list-making, with such categories as “Most Outrageous Quote,” “Most Unabashed Display of Hubris/Chutzpah,” and “Most Honest Food Industry Tweet.”</p> <p><a href="http://www.culinate.com/articles/sift/2013_food_stories">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/rbUQyj_XSwU" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/2013_food_storiesFood-bank donations — What they really needtag:culinate.com,2006:cid_5074342013-12-24T05:56:40ZCulinate staff2013-12-24T05:51:00Z <p>Plenty of folks like to spend Christmas Eve giving back instead of shopping. They volunteer at soup kitchens or homeless shelters or food banks. If you’re among this crowd, here’s a quick list of <a target="_blank" href="http://1027kord.com/10-things-food-banks-need-but-wont-ask-for/" shape="rect">10 things food banks really want</a>. Hint: It’s not another bag full of canned beans. </p><p>Rather, it’s things like spices and chocolate — items that really help in the kitchen, but which you might not think to donate. And, of course, it’s non-food items, such as diapers, feminine products, and socks. </p><p>Nothing like a warm pair of socks for spreading some holiday cheer.</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/XBCZQK9t3K0" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/food_bank_donationsThe antibiotics future — Will the FDA get them out of our meat?tag:culinate.com,2006:cid_5061692013-12-20T18:31:03ZCulinate staff2013-12-20T18:30:00Z <p>On the website Medium, the science reporter <a target="_blank" href="http://marynmckenna.com/" shape="rect">Maryn McKenna</a> recently published a thoughtful look at <a target="_blank" href="https://medium.com/p/892b57499e77" shape="rect">antibiotics</a>: how we discovered them, how wonderful they were for a brief while, and now, how we’ve used them to death. </p><p>What, McKenna wonders, will the future look like? How many people will die — as her great-uncle died in 1938, and as people are <a target="_blank" href="http://www.nytimes.com/2012/07/12/nyregion/in-rory-stauntons-fight-for-his-life-signs-that-went-unheeded.html" shape="rect">dying again today</a> — from infected scrapes? How many people will get sick or die from exposure to contaminated but antibiotic-resistant animals, fish, or apples? </p><p>Could modern agriculture manage to find a way to keep going without antibiotics at all?</p><p>Eighty percent of the antibiotics doled out in the U.S., McKenna noted, are given to livestock, not to humans. And in December 2011, when the FDA <a href="http://www.culinate.com/articles/sift/child_labor_ag_gags_antibiotics" title="Farm rules: Child labor, ag gags, and antibiotics" class="cr_article">gave up on trying to eradicate antibiotics from animal feed</a>, it seemed like the antibiotics had won.</p><p>So it was a bit of a stunner when, in early December of this year, the FDA announced a new plan to <a target="_blank" href="http://www.nytimes.com/2013/12/12/health/fda-to-phase-out-use-of-some-antibiotics-in-animals-raised-for-meat.html?_r=0" shape="rect">restrict antibiotic use in animals raised for meat</a>. As the <em>New York Times</em> phrased it: “This is the agency’s first serious attempt in decades to curb what experts have long regarded as the systematic overuse of antibiotics in healthy farm animals, with the drugs typically added directly into their feed and water.”</p> <p><a href="http://www.culinate.com/articles/sift/antibiotics_meat_FDA">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/WnKw73s1k2I" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/antibiotics_meat_FDAChicken and pork — Speeding up and skipping outtag:culinate.com,2006:cid_5061682013-12-19T20:00:08ZCulinate staff2013-12-19T20:00:00Z <p>So you might recall that, back in April, the Obama administration and the USDA announced <a target="_blank" href="http://www.motherjones.com/tom-philpott/2013/04/usda-inspectors-poultry-kill-lines-chicken" shape="rect">plans to save money</a> by scaling back on inspections and speeding up kill lines <a href="http://www.culinate.com/articles/sift/chicken_inspection" title="The food-regulation front: The latest news" class="cr_article">at poultry slaughterhouses</a>. Food reporter Tom Philpott wasn’t thrilled then, and he’s still <a target="_blank" href="http://www.motherjones.com/tom-philpott/2013/12/usda-big-chicken-kill-lines" shape="rect">not happy</a> about the plan now. </p><p>And he’s definitely grumpy about the revolving door between Big Ag consultant Deloitte Touche and the USDA. As Philpott reported earlier this month, a number of former food-safety employees have left the federal government for the plusher arms of Deloitte, including the USDA’s undersecretary for food safety, <a target="_blank" href="http://www.motherjones.com/tom-philpott/2013/12/todays-usdas-meat-safety-chief-tomorrows-agribiz-consultant" shape="rect">Elisabeth Hagen</a>. </p><p>That’s no crime, of course, but it does make Philpott question the federal government’s emphasis on pushing rules that favor agribusiness:</p><blockquote>If the USDA does make good on its oft-stated intention to finalize those awful new poultry rules, I think Hagen will be remembered most for pushing them ahead, to the delight of the poultry industry and the despair of worker and consumer-safety advocates.</blockquote> <p><a href="http://www.culinate.com/articles/sift/chicken_pork_inspections">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/9ehJold6ijw" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/chicken_pork_inspectionsGoing undercover — And getting into troubletag:culinate.com,2006:cid_5047922013-12-18T18:06:23ZCulinate staff2013-12-18T17:17:00Z <p>You might’ve missed it last spring, but the investigative reporter <a target="_blank" href="http://www.tedconover.com/" shape="rect">Ted Conover</a> has joined the crowds of folks who’ve <a target="_blank" href="http://harpers.org/blog/2013/04/on-meeting-our-meat/" shape="rect">gone undercover</a> in the name of finding out the truth about our food. </p><p>In a piece he wrote for the May issue of <em>Harper’s,</em> Conover detailed how he got a job as a federal meat inspector and began <a target="_blank" href="http://harpers.org/archive/2013/05/the-way-of-all-flesh/" shape="rect">inspecting meat</a> in a Cargill plant in Nebraska.</p><p>He was motivated, in part, by the spread of so-called <a target="_blank" href="http://en.wikipedia.org/wiki/Ag-gag" shape="rect">"ag-gag"</a> laws, which make it a crime in several states to report on animal abuse, safety and health violations, and other infractions at factory farms, slaughterhouses, and processing plants. </p><p>“In other words,” Conover wrote, “in lieu of cleaning its house, the meat industry has elected to kill the messenger.” </p><p>Nebraska, Conover noted, does not have an ag-gag law in place, although it is considering one. “With the underlying problems at slaughterhouses left unaddressed, undercover investigations won’t stop, which means that before long some idealistic person will be charged with a felony and become a martyr to the cause of safe, humanely produced food,” Conover wrote. </p> <p><a href="http://www.culinate.com/articles/sift/ted_conover_taylor_radig">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/qrEKovd4LJo" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/ted_conover_taylor_radigYear-end cookbook roundups — Last-minute gift ideastag:culinate.com,2006:cid_5047942013-12-17T19:05:25ZCulinate staff2013-12-17T19:05:00Z <p>The critics’ picks are coming in for the best cookbooks of the year. In the <em>New York Times,</em> <a target="_blank" href="http://www.nytimes.com/2013/12/08/books/review/heston-blumenthals-historic-heston-and-more.html?_r=0" shape="rect">William Grimes</a> dubbed Mollie Katzen’s <a href="http://www.culinate.com/books/collections/all_books/the_heart_of_the_plate" title="The Heart of the Plate: Vegetarian Recipes for a New Generation" class="cr_book">The Heart of the Plate</a> one of his faves, along with the belated American edition of <a href="http://www.culinate.com/books/collections/all_books/ottolenghi" title="Ottolenghi: The Cookbook" class="cr_book">Ottolenghi</a> and <a href="http://www.culinate.com/books/collections/all_books/pok_pok" title="Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand" class="cr_book">Pok Pok</a>, from Portland’s own Andy Ricker.</p><p>Hometown paper the <em><a target="_blank" href="http://www.oregonlive.com/dining/index.ssf/2013/12/top_gifts_for_foodies_beer_lov.html" shape="rect">Oregonian</a></em> naturally picked Ricker’s Thai-food tome again, along with the <a href="http://www.culinate.com/books/collections/all_books/toro_bravo" title="Toro Bravo: Stories. Recipes. No Bull." class="cr_book">Toro Bravo</a> cookbook. The <a target="_blank" href="http://www.huffingtonpost.com/2013/12/13/best-cookbooks-2013_n_4400123.html" shape="rect">Huffington Post</a> also dug Ricker, Madison, and the Ottolenghi guys, while on Mother Jones, <a target="_blank" href="http://www.motherjones.com/tom-philpott/2013/12/cookbooks-2013" shape="rect">Tom Philpott</a> endorsed Deborah Madison’s <a href="http://www.culinate.com/books/collections/all_books/vegetable_literacy" title="Vegetable Literacy: Exploring the Affinities and History of the Vegetable Families, with 300 Recipes" class="cr_book">Vegetable Literacy</a> as well as Hugh Fearnley-Whittingstall’s <a href="http://www.culinate.com/books/collections/all_books/river_cottage_veg" title="River Cottage Veg: 200 Inspired Vegetable Recipes" class="cr_book">River Cottage Veg</a> and Nigel Slater’s <a href="http://www.culinate.com/books/collections/all_books/notes_from_the_larder" title="Notes from the Larder: A Kitchen Diary with Recipes" class="cr_book">Notes from the Larder</a>. </p><p>The <em><a target="_blank" href="http://www.washingtonpost.com/lifestyle/food/washington-posts-best-cookbooks-of-2013/2013/12/09/8074b0ba-5c36-11e3-be07-006c776266ed_story.html" shape="rect">Washington Post</a></em> arranged a lengthy list by category, from vegetarian (<a href="http://www.culinate.com/articles/the_culinate_interview/isa_chandra_moskowitz" title="Isa Chandra Moskowitz: The vegan ambassador" class="cr_article">Isa Chandra Moskowitz</a> puts in an appearance, plus Madison) to nonfiction (including Bee Wilson’s <a href="http://www.culinate.com/books/collections/all_books/consider_the_fork" title="Consider the Fork: A History of How We Cook and Eat" class="cr_book">Consider the Fork</a> and the huge, gorgeous, weirdly fascinating coffee-table book <em><a target="_blank" title="The Photography of Modernist Cuisine" rel="nofollow" href="http://www.amazon.com/gp/product/0982761023?ie=UTF8&amp;tag=culinate-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0982761023">The Photography of Modernist Cuisine</a></em>). </p><p>Meanwhile, in the <em>Los Angeles Times,</em> <a target="_blank" href="http://www.latimes.com/food/dailydish/la-dd-a-dozen-chef-cookbooks-that-really-do-work-20131210,0,3524800.story#axzz2nOgLNXT9" shape="rect">Russ Parsons</a> took the long view, assembling a list of his dozen favorite cookbooks written by chefs for home cooks, including Judy Rodgers’ <a href="http://www.culinate.com/books/collections/all_books/The+Zuni+Caf%C3%A9+Cookbook" title="The Zuni Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant" class="cr_book">The Zuni Café Cookbook</a>, Rick Bayless’ <a href="http://www.culinate.com/books/collections/all_books/Authentic+Mexican" title="Authentic Mexican: Regional Cooking from the Heart of Mexico" class="cr_book">Authentic Mexican</a>, Lindsey Shere’s <a href="http://www.culinate.com/books/collections/all_books/Chez+Panisse+Desserts" title="Chez Panisse Desserts" class="cr_book">Chez Panisse Desserts</a>, Yotam Ottolenghi’s <a href="http://www.culinate.com/books/collections/all_books/plenty" title="Plenty: Vibrant Recipes from London's Ottolenghi" class="cr_book">Plenty</a>, and Deborah Madison’s <a href="http://www.culinate.com/books/collections/all_books/The+Greens+Cookbook" title="The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant" class="cr_book">The Greens Cookbook</a>.</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/CvjgnMqn9k0" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/year-end_cookbook_roundupsArsenic all over — The stuff is turning up in many foodstag:culinate.com,2006:cid_5034292013-12-11T19:28:15ZCulinate staff2013-12-11T18:54:00Z <p>Along with everything else you’ve got to worry about eating — including the <a target="_blank" href="http://www.washingtonpost.com/national/health-science/bpa-is-still-everywhere-and-mounting-evidence-suggests-harmful-effects/2013/12/06/2ff4a462-5b5d-11e3-a49b-90a0e156254b_story.html" shape="rect">ever-present BPA</a> and <a target="_blank" href="https://medium.com/p/892b57499e77" shape="rect">antibiotics in meat</a> — comes a reminder from Tom Philpott that <a target="_blank" href="http://www.motherjones.com/tom-philpott/2013/12/study-almost-everything-i-ingest-giving-me-arsenic" shape="rect">arsenic is pretty much everywhere</a>. </p><p>So while you were fretting about arsenic in <a href="http://www.culinate.com/articles/sift/arsenic_rice_again" title="Rice not so nice: Arsenic, again" class="cr_article">rice, chicken</a> and <a href="http://www.culinate.com/articles/sift/arsenic_apple_juice" title="Poisoned apples: Is there arsenic in your fruit juice?" class="cr_article">fruit juice</a>, now you’ve got to add white wine, beer, Brussels sprouts, and sardines to the list. As yet unknown, though, is whether the higher arsenic levels seen in folks who regularly down these goodies <a target="_blank" href="http://www.livescience.com/41504-wine-and-beer-arsenic.html" shape="rect">are actually toxic</a>. </p><p>Philpott, however, is resigned to his new diet: “Excuse me while I whip up my dinner: air-poached air, accompanied by well-filtered water.”</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/8v3z0cv26Ck" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/tom_philpott_arsenicFast-food activism — The momentum keeps goingtag:culinate.com,2006:cid_5030092013-12-10T02:43:35ZCulinate staff2013-12-09T21:20:00Z <p>Last summer, activists <a href="http://www.culinate.com/articles/sift/fast-food_activism" title="The McActivists: Fast-food workers agitate for better wages and unions" class="cr_article">staged walkouts</a> on behalf of fast-food and retail workers. The protest momentum hasn’t died down in the colder weather, either, with news coverage shifting from reporting the walkouts (<a target="_blank" href="http://www.nytimes.com/2013/12/02/business/economy/wage-strikes-planned-at-fast-food-outlets-in-100-cities.html" shape="rect">another round</a> took place in early December) to exploring the underlying trends responsible. </p><p>In the <em>New Yorker,</em> Steve Coll discussed the recent <a target="_blank" href="http://money.cnn.com/2013/11/06/news/economy/minimum-wage-seatac-new-jersey/" shape="rect">voter approvals in various states</a> of <a target="_blank" href="http://www.newyorker.com/talk/comment/2013/12/09/131209taco_talk_coll" shape="rect">higher minimum wages</a>, and placed the current wave of worker activism within a civil-rights timeline:</p><blockquote>The grassroots left, which seemed scattered and demoralized after the Occupy movement fizzled, has revived itself this year — with help from union money and professional canvassers — by rallying voters around the argument that anyone who works full time ought not to be at risk of poverty.</blockquote><p>Fast-food wage activists are agitating to <a target="_blank" href="http://www.nytimes.com/2013/12/05/business/15-wage-in-fast-food-stirs-debate-on-effects.html" shape="rect">replicate the $15 minimum wage</a> passed in the city of SeaTac, Washington, on a national level. As Steven Greenhouse noted in the <em>New York Times,</em> such an increase “would mean a 67 percent pay increase in an industry where wages average around $9 an hour.”</p> <p><a href="http://www.culinate.com/articles/sift/fast_food_activism_winter">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/XnIcUgjLNmI" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/fast_food_activism_winterRest in peace — Saying goodbye to influential chefstag:culinate.com,2006:cid_5035382013-12-17T20:22:44ZCulinate staff2013-12-05T19:36:00Z <p>A number of well-known, influential chefs have died recently, including the beloved Italian cooking icon <a href="http://www.culinate.com/author/Marcella_Hazan" shape="rect">Marcella Hazan</a> (aged 89), the Chicago restaurateur <a href="http://www.culinate.com/author/Charlie_Trotter" shape="rect">Charlie Trotter</a> (54), and the San Francisco restaurateur <a href="http://www.culinate.com/author/Judy_Rodgers" shape="rect">Judy Rodgers</a> (57).</p><p>All were very publicly mourned, but while <a target="_blank" href="http://www.chicagotribune.com/news/local/breaking/chi-charlie-trotter-memorial-20131111,0,7349283.story" shape="rect">Trotter's memorial service</a> featured many of his restaurant’s alumni and <a target="_blank" href="http://www.nytimes.com/2013/11/10/magazine/remembering-marcella.html?_r=0" shape="rect">Mark Bittman penned a lovely eulogy</a> for Hazan, it’s <a href="http://www.culinate.com/articles/the_culinate_interview/judy_rodgers" title="Judy Rodgers: The comfort foodie" class="cr_article">Rodgers</a> — and her famous restaurant, the <a target="_blank" href="http://www.zunicafe.com/" shape="rect">Zuni Café</a>, and seminal cookbook, <a href="http://www.culinate.com/books/collections/all_books/The+Zuni+Caf%C3%A9+Cookbook" title="The Zuni Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant" class="cr_book">The Zuni Café Cookbook</a> — who seems to have inspired the most published memorials so far, ranging from <a target="_blank" href="http://insidescoopsf.sfgate.com/blog/2013/12/03/judy-rodgers-of-zuni-cafe-dies/" shape="rect">Bay Area local</a> to <em>New York Times</em> <a target="_blank" href="http://www.nytimes.com/2013/12/04/dining/judy-rodgers-chef-of-refined-simplicity-dies-at-57.html" shape="rect">national</a> to a <a target="_blank" href="http://www.davidlebovitz.com/2013/12/judy-rodgers/" shape="rect">heartfelt post</a> by the Paris-based food writer David Lebovitz.</p><p>The food blog Eater even ran an <a target="_blank" href="http://eater.com/archives/2013/12/04/judy-rodgers-zuni-cafe-cookbook.php" shape="rect">opinion roundup</a> on Rodgers’ 2002 cookbook, explaining just why the book is already such a classic:</p><blockquote>Beyond all else, <em>The Zuni Café Cookbook</em> is about taking the time, making the effort. It’s about “what to cook, and when.” It’s about dishes that are hard work, but worth it. It’s a sense that it’s worth it to let a stew bubble for an extra hour on the stove, or to pickle vegetables yourself, or salt the meat an extra few days.</blockquote> <p><a href="http://www.culinate.com/articles/sift/charlie_trotter_marcella_hazan_judy_rodgers">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/4f-GeeVU2W8" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/charlie_trotter_marcella_hazan_judy_rodgersFish and apples — Two GM foods win certain approvalstag:culinate.com,2006:cid_5022402013-12-04T19:35:37ZCulinate staff2013-12-04T18:36:00Z <p>The AquaBounty salmon, a genetically modified fish, has been in the <a href="http://www.culinate.com/articles/sift/aquabounty_gmo_fish" title="GM salmon, still waiting: Will the FDA approve it this spring?" class="cr_article">development-and-approval pipeline</a> for a few years now. In late November, Canada announced that it would allow AquaBounty to <a target="_blank" href="http://www.theguardian.com/environment/2013/nov/25/canada-genetically-modified-salmon-commercial" shape="rect">grow GM salmon eggs</a> for export to the company’s <a target="_blank" href="http://www.theguardian.com/environment/2013/apr/24/genetically-modified-salmon-aquabounty-panama-united-states" shape="rect">salmon farm in Panama</a>.</p><p>The nonprofit Food &amp; Water Watch recently criticized AquaBounty for <a target="_blank" href="http://www.foodandwaterwatch.org/pressreleases/missing-permits-raise-stakes-for-escape-of-aquabountys-genetically-engineered-salmon/" shape="rect">lax oversight</a> of its Panamanian operations. And, as CBC News noted, <a target="_blank" href="http://www.cbc.ca/news/gmo-salmon-firm-clears-one-hurdle-but-still-waits-for-key-oks-1.2442553" shape="rect">none of the company's efforts will matter</a> unless it can get what it’s been seeking since 1995: approval to sell the fish in the U.S.</p><p>CBC News also provided a tidy summary of the fish and what it might mean:</p><blockquote>The AquaBounty fish is an Atlantic salmon grown from eggs injected with a gene from the fast-growing Chinook salmon, and a promoter sequence from the eel-like Ocean Pout. Together, they cause the fish to bulk up in a hurry. To minimize risk of escape and inter-breeding with wild stocks, the company grows only sterile, female GM eggs, which are sent to a lab in faraway Panama to be grown out. The results are more fish in less time. Transgenic salmon reach market size much faster than wild or even farmed salmon, making them cheaper to produce, with a big profit potential.</blockquote> <p><a href="http://www.culinate.com/articles/sift/gmo_salmon_apples">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/VOQflneimpg" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/gmo_salmon_applesThe hunger games — Shifting trends around food bankstag:culinate.com,2006:cid_5022412013-12-11T19:17:02ZCulinate staff2013-11-27T17:42:00Z <p>In her Big City column for the <em>New York Times</em> recently, Ginia Bellafante took a look at the <a target="_blank" href="http://www.nytimes.com/2013/11/24/nyregion/vanities-and-hungry-new-yorkers.html" shape="rect">shifting demographics and economics of food banks</a>. The short version? It’s a classic problem of supply and demand. </p><p>Here’s the demand side: With the recession and the <a href="http://www.culinate.com/articles/sift/underclass_thanksgiving" title="The underclass: Low wages, few benefits, and exploitation" class="cr_article">recent cuts to SNAP</a>, the federal food-stamp program, more and more people are turning to food banks. As Bellafante noted, <a target="_blank" href="http://en.wikipedia.org/wiki/Food_bank" shape="rect">food banks</a> were originally created to help the homeless get through a brief rough patch. Nowadays their chief clients are working families and senior citizens, who rely on the banks to <a target="_blank" href="http://feedingamerica.org/hunger-in-america/hunger-studies/hungers-new-staple.aspx" shape="rect">get enough food to eat every month</a>, month after month after month. </p><p>Back in 2010, the nonprofit Feeding America estimated that 37 million Americans, or <a target="_blank" href="http://usatoday30.usatoday.com/news/sharing/2010-02-01-hunger_N.htm" shape="rect">one out of every eight people</a>, relied on food banks. Since 2006, the number of Americans using food banks has <a target="_blank" href="http://www.usatoday.com/story/news/nation/2013/11/26/food-stamp-cuts-holidays-stress-food-banks/3751445/" shape="rect">jumped 50 percent</a>.</p><p>“Hunger,” wrote Bellafante, “has come to exist as the status quo.” And not just hunger — food banks now routinely provide non-food essentials such as diapers and shampoo, which aren’t covered by <a target="_blank" href="http://www.nytimes.com/2013/11/17/opinion/sunday/prudence-or-cruelty.html?_r=0" shape="rect">food stamps</a>.</p> <p><a href="http://www.culinate.com/articles/sift/food_banks_supply_demand">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/jVRG7GOdWm8" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/food_banks_supply_demandTurkey Economics 101 — Why turkeys are so darn cheap this time of yeartag:culinate.com,2006:cid_5015962013-11-25T19:22:36ZCulinate staff2013-11-25T19:22:00Z <p>In this week’s issue of the <em>New York Times Magazine,</em> the economics reporter Catherine Rampell delved into the bargain-basement <a target="_blank" href="http://www.nytimes.com/2013/11/24/magazine/why-is-turkey-cheaper-when-demand-is-higher.html" shape="rect">cost of turkey at Thanksgiving</a>. Why, she wondered, is turkey so cheap, when the law of supply and demand would suggest just the opposite?</p><p>She came up with <a target="_blank" href="http://economix.blogs.nytimes.com/2013/11/20/turkey-economics-annotated/" shape="rect">a few plausible explanations</a>. Theory A: Turkeys are a loss leader for grocery stores, which lure you in with cheap meat in the hopes that you’ll splurge on cranberries and pie crusts. (In this instance, the <a target="_blank" href="http://www.nytimes.com/2011/11/19/your-money/a-primer-to-calculate-turkey-prices.html?pagewanted=all" shape="rect">cost of raising a turkey</a> has very little to do with the bird’s eventual sale price.) Theory B: Some turkeys (the frozen kind, which can be kept in cold storage for months) go for cheap because, well, the stores have plenty of them; other turkeys (the fresh, organic, heritage, heirloom, and otherwise foodie variety) go for more dough, since they’re more perishable and less in demand.</p><p>Either way, turkeys are certainly a bargain in November; for example, <a target="_blank" href="http://www.mlive.com/business/index.ssf/2013/11/thanksgiving_2013_compare_turk.html" shape="rect">discounted turkeys in Michigan</a> and <a target="_blank" href="http://www.frugallivingnw.com/store-retail-deals/best-turkey-prices-portland/" shape="rect">in Portland, Oregon</a>, can go for less than 50 cents per pound. Going kosher or organic instead? You’ll have to fork over at least $3 or $4 per pound — and if you’re feeding a crowd, that 25-pound bird can really add up.</p> <p><a href="http://www.culinate.com/articles/sift/turkey_econ_101">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/VsAco0J_2Dg" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/turkey_econ_101Agrochemicals around the globe — They've led to a population boomtag:culinate.com,2006:cid_4962412013-11-22T22:50:15ZCulinate staff2013-11-22T22:50:00Z <p>A month ago, <em>New Yorker</em> science writer Elizabeth Kolbert wrote a book review about population growth that began with a <a target="_blank" href="http://www.newyorker.com/arts/critics/books/2013/10/21/131021crbo_books_kolbert?currentPage=all" shape="rect">history of modern agrochemicals</a>. The Germans, it turns out, came up with a way to synthesize nitrogen fertilizer literally out of thin air, transforming 20th-century farming (and, incidentally, 20th-century warfare, with its nitrogen-dependent explosives). As Kolbert poetically put it:</p><blockquote>It’s been estimated that almost half of the world’s current population subsists on crops grown with the output of the Haber-Bosch process. These people — who may well include you and me — are eating bread made of air, and so, in a sense, are made of air as well.</blockquote><p>Around the same time, the Associated Press covered a different agrochemical story, about the <a target="_blank" href="http://www.huffingtonpost.com/2013/10/20/argentina-pesticides-health-problems_n_4131825.html" shape="rect">increasing use of pesticides in Argentina</a> and a concomitant rise in health problems. The anecdotes of people falling ill and dying from pesticide overexposure are sadly familiar; they’re the same sorts of stories we’ve heard since Rachel Carson began telling them half a century ago in <em><a target="_blank" href="http://en.wikipedia.org/wiki/Silent_Spring" shape="rect">Silent Spring</a>.</em></p> <p><a href="http://www.culinate.com/articles/sift/agrochemicals_history_consequences">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/JEIbfCCRtVM" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/agrochemicals_history_consequencesThe wide world of Thanksgiving cookbooks — Check 'em out at the librarytag:culinate.com,2006:cid_5011382013-11-22T19:54:17ZCulinate staff2013-11-22T19:54:00Z <p>If you use the website for the local public library in <a target="_blank" href="http://bpl.bibliocommons.com/" shape="rect">Boston</a>, <a target="_blank" href="http://brooklyn.bibliocommons.com/" shape="rect">Brooklyn</a>, <a target="_blank" href="http://nypl.bibliocommons.com/" shape="rect">New York</a>, <a target="_blank" href="http://multcolib.bibliocommons.com/" shape="rect">Portland</a>, or <a target="_blank" href="http://seattle.bibliocommons.com/" shape="rect">Seattle</a>, among other locations, you might have noticed lately that patrons can treat library holdings like Amazon listings. </p><p>In other words, you can rate books, tag them, and comment on them. Thumbs up, thumbs down, things you wish the book (or movie or album or game or whatever) had done differently — you can yammer about it all you like.</p><p>For Thanksgiving, the <a target="_blank" href="http://www.bibliocommons.com/" shape="rect">service that provides these functions to libraries</a> is encouraging patrons to log on and share info about their favorite turkey-day cookbooks. Maybe you’re <a target="_blank" href="http://nypl.bibliocommons.com/item/show/19937439052907_gather" shape="rect">going paleo</a> for Thanksgiving, or <a target="_blank" href="http://bpl.bibliocommons.com/item/show/537517075_vegetarian_times_complete_thanksgiving_cookbook" shape="rect">vegetarian</a>, or just <a target="_blank" href="http://seattle.bibliocommons.com/item/show/2850137030_thanksgiving" shape="rect">keeping it traditional</a>. Rate ‘em, review ‘em, tag ‘em, highlight favorite recipes with the quotes tab — and then get cooking, of course.</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/eYV71FR8Vcg" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/thanksgiving_cookbooks_at_librariesThe underclass — Low wages, few benefits, and exploitationtag:culinate.com,2006:cid_4992102013-11-20T05:36:22ZCulinate staff2013-11-19T23:26:00Z <p>Factory workers. Farm workers. Fast-food workers. None of them earn much, and few of them have the time, energy, or skills to advocate for themselves. Which is why, for example, recent worker-rights news has included the following:</p> <p><a href="http://www.culinate.com/articles/sift/underclass_thanksgiving">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/U3mTuj8vEFg" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/underclass_thanksgivingThe masa mess — Diana Kennedy takes no prisonerstag:culinate.com,2006:cid_4962402013-11-14T15:49:18ZCulinate staff2013-11-14T15:49:00Z <p><a href="http://www.culinate.com/author/Diana_Kennedy" shape="rect">Diana Kennedy</a>, the British-born expert on traditional Mexican cooking, is not a quiet little old lady. As a recent profile in <em>Houstonia</em> magazine noted, <a target="_blank" href="http://www.houstoniamag.com/eat-and-drink/gastronaut/articles/diana-kennedy-october-2013" shape="rect">she's outspoken</a> when it comes to other Latin American cooking types:</p><blockquote>She once <a target="_blank" href="http://www.washingtonpost.com/wp-dyn/content/article/2011/01/11/AR2011011103354_2.html" shape="rect">kicked chef Rick Bayless</a>, a fellow Anglo obsessed with Mexican cooking, out of her car for being “brash.” In our interview, she doesn’t mince words when it comes to chefs such as New Jersey-based <a href="http://www.culinate.com/author/Maricel_Presilla" shape="rect">Maricel Presilla</a>, of whom Kennedy rails: “She thinks she’s the next great Mexican chef and she’s not!” Presilla’s latest sin in Kennedy’s eyes is being quoted in a recent <em>New York Times</em> article which did not adequately describe the process of making nixtamal. “It’s full of misinformation!”</blockquote><p>That <em>Times</em> <a target="_blank" href="http://www.nytimes.com/2013/10/02/dining/masa-offers-the-kernels-of-a-culture.html?_r=0&amp;pagewanted=all" shape="rect">article</a>, in fact — written by Julia Moskin and with quotes from several different Latin American cooks, including <a target="_blank" href="http://hugosrestaurant.net/hugo.html" shape="rect">Hugo Ortega</a>, one of Kennedy’s protegés — irritated Kennedy so much that she penned <a target="_blank" href="http://ht.ly/q596V" shape="rect">a letter of rebuttal</a>, dismissing most of the article’s facts and explanations, and concluding with a gender-politics reminder:</p> <p><a href="http://www.culinate.com/articles/sift/diana_kennedy_maricel_presilla">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/cdymb8n4uOA" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/diana_kennedy_maricel_presillaThe agro-industrial complex — Complex indeedtag:culinate.com,2006:cid_4852872013-11-13T19:20:19ZCulinate staff2013-11-13T18:29:00Z <p>In a recent <em>New Yorker</em> <a target="_blank" href="http://www.newyorker.com/reporting/2013/11/11/131111fa_fact_specter" shape="rect">article</a>, Michael Specter profiled a tech company, the <a target="_blank" href="http://www.climate.com/" shape="rect">Climate Corporation</a>, that aims to combine <a target="_blank" href="http://en.wikipedia.org/wiki/Big_data" shape="rect">Big Data</a> with geography, weather, farming, and crop insurance. In theory, the setup means farmers will farm more efficiently, world hunger will decline, and everybody will make more money — including Monsanto, which recently <a target="_blank" href="http://community.agriculture.com/t5/Farm-Business/Why-the-Climate-Corporation-Sold-Itself/m-p/408349" shape="rect">bought the company</a> for a billion dollars.</p><p>(Of course, as Specter notes, Monsanto is the megacorporation that liberal activists love to hate, especially for its controversial role in developing and promoting genetically modified seeds (<a target="_blank" href="http://www.nytimes.com/2013/10/08/business/fight-over-genetically-altered-crops-flares-in-hawaii.html" shape="rect">Hawaii is the latest battlefield</a> in the GMO wars). An employee of the company recently shared, with two other scientists, the <a target="_blank" href="http://www.worldfoodprize.org/en/laureates/2013_laureates/" shape="rect">World Food Prize</a> — an honor that the <a target="_blank" href="http://www.ucsusa.org/news/press_release/world-food-prize-0412.html" shape="rect">Union of Concerned Scientists</a> quickly attacked as being founded on poor science.)</p><p>As with many <a target="_blank" href="http://www.nytimes.com/2013/11/03/opinion/sunday/plutocrats-vs-populists.html?pagewanted=all" shape="rect">technocratic solutions</a> <a target="_blank" href="http://www.newyorker.com/reporting/2013/10/14/131014fa_fact_heller" shape="rect">to contemporary problems</a>, the Climate Corporation tries to offer practical improvements on a system — in this case, the federal crop-insurance program — that discourages innovation. As the Environmental Working Group has pointed out, the crop-insurance program is an <a target="_blank" href="http://www.ewg.org/agmag/2013/01/crop-insurance-something-s-gotta-give" shape="rect">inequitable</a>, inefficient, and <a target="_blank" href="http://www.ewg.org/agmag/2013/09/city-slickers-harvest-cash-crop" shape="rect">inappropriate</a> way of disbursing federal funds — so much so that Bloomberg News has labeled it <a target="_blank" href="http://www.bloomberg.com/news/2013-09-10/crop-insurers-14-billion-some-see-as-money-laundering.html" shape="rect">"a money-laundering program,"</a> in which taxpayers line the pockets of insurers (and <a target="_blank" href="http://swampland.time.com/2013/11/13/fat-cats-and-food-stamps/" shape="rect">"farmers,"</a> although we’re not talking about the small family farm here).</p> <p><a href="http://www.culinate.com/articles/sift/agro_industrial_complex">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/MH2rymmxVC0" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/agro_industrial_complexTray time — A slideshow of healthy school lunchestag:culinate.com,2006:cid_4962392013-11-11T17:34:56ZCulinate staff2013-11-11T17:34:00Z <p>Given all the rhetoric in recent years about improving school lunches, it’s nice to actually see improvement— especially in the visually pleasing form of a <a target="_blank" href="http://www.bonappetit.com/entertaining-style/trends-news/slideshow/locavore-school-lunches/?slide=1" shape="rect">slideshow</a>. </p><p>Courtesy of <em>Bon Appétit</em> magazine, the online slideshow includes shots of lunches served in Washington, Oregon, Montana, Tennessee, Massachusetts, New York, and Minnesota. Purple cauliflower as a side dish, anyone?</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/-hRR8DrqYxU" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/healthy_school_lunch_slideshowGMO labeling, defeated again — Like California, Washington says notag:culinate.com,2006:cid_4978512013-11-08T15:39:01ZCulinate staff2013-11-08T15:38:00Z <p>Last fall, a proposition to label all GMO foods sold in California <a href="http://www.culinate.com/articles/sift/proposition_37_breakdown" title="The Proposition 37 breakdown: It didn't pass, but supporters are undeterred" class="cr_article">failed at the polls</a>. This week the <a target="_blank" href="http://rt.com/usa/washington-no-gmo-labeling-282/" shape="rect">same thing happened in Washington state</a>, with initial public support for labeling dwindling after food companies spent heavily on anti-labeling advertising.</p><p>Tempers ran high during the campaign — the most expensive ever in Washington state — with <a target="_blank" href="http://www.nytimes.com/2013/11/07/us/politics/food-companies-claim-victory-against-labeling-initiative-in-washington-state.html" shape="rect">heated arguments over public disclosure</a> of the names of the companies fighting the labeling initiative. </p><p>Meanwhile, more than 20 other states are <a target="_blank" href="http://grist.org/food/washington-gmo-labeling-initiative-flames-out/" shape="rect">considering GMO labeling laws</a>, which means that the dispute will move from statewide propositions and initiatives to state legislatures. And a <a target="_blank" href="http://www.motherjones.com/tom-philpott/2013/11/washington-states-gmo-labeling-appears-headed-defeat" shape="rect">federal label</a> might be coming down the pipe, too.</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/CEo5jcRqtw0" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/washington_state_gmo_label_defeatedHerbal fakery — Calls for more regulationtag:culinate.com,2006:cid_4975602013-11-07T18:56:31ZCulinate staff2013-11-07T18:56:00Z <p>No, herbal supplements aren’t food. But given their notorious inability to actually contain the ingredients their labels claim to possess, they may soon be regulated like food by the FDA.</p><p>A recent Canadian study <a target="_blank" href="http://www.nytimes.com/2013/11/05/science/herbal-supplements-are-often-not-what-they-seem.html?hp&amp;_r=0" shape="rect">used DNA testing to identify substances</a> in a variety of herbal supplements, and concluded that many supplements not only didn’t contain the substances listed on the label, they didn’t contain anything but fillers such as rice. The DNA testing technique, known as bar-coding, has been used to document mislabeling and fraud in <a target="_blank" href="http://www.nature.com/srep/2011/110721/srep00042/full/srep00042.html" shape="rect">herbal teas</a> and, most prominently, in <a href="http://www.culinate.com/articles/opinion/oceana_seafood_fraud" title="Seafood fraud: Oceana's studies reveal mislabeling nationwide" class="cr_article">seafood</a>.</p><p>“Of 44 herbal supplements tested, one-third showed outright substitution, meaning there was no trace of the plant advertised on the bottle — only another plant in its place,” wrote Anahad O’Connor in the <em>New York Times.</em> Some of those substitutions can be toxic, such as swapping in <em><a target="_blank" href="http://en.wikipedia.org/wiki/Actaea_asiatica" shape="rect">Actaea asiatica</a></em> for black cohosh.</p><p>“Policing the supplement industry is a special challenge,” wrote O’Connor. “The FDA requires that companies test the products they sell to make sure that they are safe. But the system essentially operates on the honor code. Unlike prescription drugs, supplements are generally considered safe until proved otherwise.”</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/D48Txwsa18s" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/herbal_supplements_DNA_FDABroccoli boosterism — Marketing producetag:culinate.com,2006:cid_4975592013-11-06T17:41:01ZCulinate staff2013-11-06T17:27:00Z <p>This week’s issue of the <em>New York Times Magazine</em> is devoted to health issues — and the cover feature is <a target="_blank" href="http://www.nytimes.com/2013/11/03/magazine/broccolis-extreme-makeover.html?_r=0&amp;pagewanted=all" shape="rect">all about broccoli</a>.</p><p>Well, sort of. Written by Michael Moss (<a href="http://www.culinate.com/books/collections/all_books/salt_sugar_fat" title="Salt Sugar Fat: How the Food Giants Hooked Us" class="cr_book">Salt Sugar Fat</a>), the article is actually a summary of America’s industrial-food system, from the dominance of corn as a commodity crop to the mass marketing of junk food to children to the economics that make fresh produce more expensive than frozen pizza.</p><p>There’s humor here, too, in the form of a fake advertising campaign drawn from junk-food marketing:</p><blockquote>Thus was born the fictitious Broccoli Commission of America, whose slogans include: “Broccoli: Now 43 Percent Less Pretentious Than Kale” and “What Came First, Kale or the Bandwagon?” and “Eat Fad Free: Broccoli v. Kale.” Picking on <a href="http://www.culinate.com/articles/sift/champion_kale" title="Kale: the champion: Not over yet" class="cr_article">kale</a> — rather than on, say, French fries — was especially brilliant because it mimicked the Great Soda War between Pepsi and Coca-Cola, an entirely bloodless battle that greatly enhanced the bottom lines of both companies.</blockquote> <p><a href="http://www.culinate.com/articles/sift/broccoli_boosterism">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/B2wxtAbD-E0" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/broccoli_boosterismTrends in food — The New Yorker's annual theme issuetag:culinate.com,2006:cid_4964792013-11-01T19:54:55ZCulinate staff2013-11-01T19:53:00Z <p>Every fall, the <em>New Yorker</em> puts out a theme issue focused on food. This year’s issue, just out, includes a look at the macho subculture of <a target="_blank" href="http://www.newyorker.com/reporting/2013/11/04/131104fa_fact_collins" shape="rect">chile-pepper aficionados</a> (“Chili growing is to gardening as grilling is to cooking, allowing men to enter, and dominate, a domestic sphere without sacrificing their bluster”); a explanation of <a target="_blank" href="http://www.newyorker.com/reporting/2013/11/04/131104fa_fact_mead" shape="rect">why Greek yogurt is suddenly everywhere</a> (“With Chobani, Ulukaya has transformed a product with a distinctly ethnic identity into an entirely American product — and this kind of transformation is the most American story there is”); and a meandering reverie on family history and the <a target="_blank" href="http://www.newyorker.com/reporting/2013/11/04/131104fa_fact_gopnik" shape="rect">meaning of bread-baking</a> (“And if all this sounds a touch Freudian for a man baking with his mother, well, the Oedipal dramas we enter knowingly leave us better sighted, not blind”).</p><p>There’s also a profile of an <a target="_blank" href="http://www.newyorker.com/reporting/2013/11/04/131104fa_fact_kramer" shape="rect">inventive Italian chef</a> and short memoirs from the likes of <a target="_blank" href="http://www.newyorker.com/reporting/2013/11/04/131104fa_fact_smith" shape="rect">Zadie Smith</a>. Best, though, is <a target="_blank" href="http://www.newyorker.com/reporting/2013/11/04/131104fa_fact_goodyear" shape="rect">Dana Goodyear's report</a> on animal-rights activism, sustainable seafood, contamination in industrial food, restaurant fraud, and what our meat-and-fish preferences say about us, culturally. The short version: We don’t want to eat animals that we’ve been taught to think of as pets (dogs, cats) or intelligent, noble creatures (horses, whales). As Goodyear puts it:</p> <p><a href="http://www.culinate.com/articles/sift/new_yorker_annual_food_issue_trends">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
<a href="http://feeds.feedburner.com/~ff/culinate/sift?a=krEQcjiOMXQ:2HZzrQD0hEg:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/culinate/sift?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=krEQcjiOMXQ:2HZzrQD0hEg:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/culinate/sift?i=krEQcjiOMXQ:2HZzrQD0hEg:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=krEQcjiOMXQ:2HZzrQD0hEg:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/culinate/sift?i=krEQcjiOMXQ:2HZzrQD0hEg:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=krEQcjiOMXQ:2HZzrQD0hEg:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/culinate/sift?i=krEQcjiOMXQ:2HZzrQD0hEg:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=krEQcjiOMXQ:2HZzrQD0hEg:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/culinate/sift?d=qj6IDK7rITs" border="0"></img></a>
</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/krEQcjiOMXQ" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/new_yorker_annual_food_issue_trendsThe Sriracha siren — A threatened factory shutdowntag:culinate.com,2006:cid_4962382013-10-30T21:29:46ZCulinate staff2013-10-30T21:29:00Z <p>If you like hot sauce, you are probably a <a target="_blank" href="http://www.nytimes.com/2009/05/20/dining/20united.html?_r=0" shape="rect">serious fan</a> of the <a href="http://www.culinate.com/articles/the_culinate_interview/randy_clemens_sriracha_cookbook_author" title="Randy Clemens: The rooster-sauce guy" class="cr_article">Sriracha sauce</a> made by <a target="_blank" href="http://www.huyfong.com/" shape="rect">Huy Fong Foods</a> in California. Those fans are legion — and they’re agitated by the news that the sauce plant in Irwindale <a target="_blank" href="http://www.latimes.com/food/dailydish/la-dd-irwindale-closing-sriracha-factory-20131029,0,3579168.story#axzz2jAYhCzkN" shape="rect">might shut down</a>.</p><p>The cause? A lawsuit brought by the city on behalf of citizens, contending that <a target="_blank" href="http://blogs.smithsonianmag.com/smartnews/2013/10/the-sriracha-factory-could-get-shut-down-panic/" shape="rect">the factory's odor</a> “is affecting their eyes, irritating throats, and causing headaches.” Which, <a target="_blank" href="http://www.newyorker.com/reporting/2013/11/04/131104fa_fact_collins" shape="rect">chile lovers</a> might submit, is exactly why they love eating the stuff in the first place.</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/OWmsaLkbxeQ" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/the_sriracha_sirenThe pumpkin latte — Wildly popular — and pumpkin-freetag:culinate.com,2006:cid_4943542013-10-28T17:48:38ZCulinate staff2013-10-28T17:48:00Z <p>Over on The Awl, a <a target="_blank" href="http://www.theawl.com/2013/10/its-pumpkin-season-labor-nostalgia-refreshment-and-white-women" shape="rect">riff on the cultural history of the pumpkin</a> by Johannah King-Slutzky has been making the viral rounds. What starts out as a lighthearted assessment of the 10-year anniversary of Starbucks’ popular <a target="_blank" href="http://www.starbucks.com/menu/drinks/espresso/pumpkin-spice-latte" shape="rect">Pumpkin Spice Latte</a> quickly becomes a sociocultural romp through Instagram, gender politics, food academia (“I spoke with Dr. Cindy Ott, author of <em><a target="_blank" title="Pumpkin: The Curious History of An American Icon" rel="nofollow" href="http://www.amazon.com/gp/product/029599195X?ie=UTF8&amp;tag=culinate-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=029599195X">Pumpkin: The Curious History of An American Icon</a></em>”), silly art comparisons, and musings as to whether pumpkin is wholesome, decadent, or neither. </p><p>Meanwhile, on PolicyMic, Marissa Piccolo has her own take on the history of <a target="_blank" href="http://www.policymic.com/articles/69387/the-inside-history-of-pumpkin-spice-lattes" shape="rect">the pumpkin spice latte</a>, also known as the PSL, or, sarcastically, “the opiate of the masses.” Her post includes the hilarious trailer for <a target="_blank" href="http://www.youtube.com/watch?v=Jv8agWUP7Kw" shape="rect">"Pumpkin Spice,"</a> a nonexistent horror movie about a pumpkin-spice takeover of America, à la <a target="_blank" href="http://en.wikipedia.org/wiki/Invasion_of_the_Body_Snatchers" shape="rect">"Invasion of the Body Snatchers."</a> It also has Starbucks lore:</p><blockquote>For example, while developers were working on the flavor they decorated their Research &amp; Development lab with Thanksgiving decorations, wore sweaters, and brought in homemade pies for lunch breaks. Even though it was only spring, they wanted to incorporate the autumn mood as they worked to create the all-encompassing taste of fall. . . . The majority of their final product was cinnamon, nutmeg, and clove. There is no trace of pumpkin in the recipe at all, further proving how putting “pumpkin” in the name just leads us to associate it with fall.</blockquote> <p><a href="http://www.culinate.com/articles/sift/pumpkin_lattes">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/6kdBNsusj3Q" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/pumpkin_lattesStung — The menace of Africanized honey bees and giant hornetstag:culinate.com,2006:cid_4901852013-10-24T17:09:46ZCulinate staff2013-10-24T16:57:00Z <p>As if global concerns about the <a href="http://www.culinate.com/articles/sift/broken_bees_worst_year_yet" title="Broken bees: The worst year yet for honey bees" class="cr_article">perilous plight of the honey bee</a> weren’t worrisome enough, there are plenty of other bee bugaboos out there. <a target="_blank" href="http://www.cbsnews.com/8301-205_162-57595962/what-makes-killer-bees-so-deadly/" shape="rect">Africanized honey bees</a>, also known as “killer bees,” are aggressive hybrids that can swarm, attack, and kill not just people but large animals such as horses. And as the planet warms up, with milder winters in the northern hemisphere, their range is expanding. </p><p>Meanwhile, <a target="_blank" href="http://abcnews.go.com/International/tracking-giant-hornets-killed-42-people/story?id=20515232" shape="rect">giant hornets</a>, which can kill with a single sting, are making headlines for <a target="_blank" href="http://qz.com/128636/thank-you-global-warming-giant-hornets-are-killing-dozens-in-china-and-eating-bees-across-europe/" shape="rect">killing people in China and preying on honey bees</a>. The best guess for the hornet attacks? Again, climate change, but also human encroachment on hornet habitat. In the long run, it may be the huge hornets — not all the other problems afflicting ordinary honey bees — that simply wipe honey bees out.</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/R5UUzIrq9og" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/bees_hornets_menaceThe giant octopus — Not endangered, but still protectedtag:culinate.com,2006:cid_4945302013-10-22T23:04:00ZCulinate staff2013-10-22T22:35:00Z <p>The annual <em>New York Times Magazine</em> issue devoted to food and drink came out yesterday. This year’s edition focuses on restaurants — a profile of <a target="_blank" href="http://www.nytimes.com/2013/10/20/magazine/sweet-home-cooking-alabama.html" shape="rect">a famous Birmingham restaurant</a>, for example — but two stories diverge slightly: a witty <a target="_blank" href="http://www.nytimes.com/2013/10/20/magazine/kermit-lynch-terroirist.html" shape="rect">interview</a> with the influential wine importer Kermit Lynch, and a report by Marnie Hanel on the <a target="_blank" href="http://www.nytimes.com/2013/10/20/magazine/the-octopus-that-almost-ate-seattle.html?ref=magazine&amp;_r=0" shape="rect">Great Octopus Drama of Seattle</a>.</p><p>See, it’s legal to hunt for giant Pacific octopus in Washington state, so long as you basically wrestle the enormous thing to death with your bare hands. (As you might imagine, this cuts down significantly on the octopus death rate.) But when <a target="_blank" href="http://slog.thestranger.com/slog/archives/2013/10/17/about-that-kid-who-hunted-a-giant-pacific-octopus-last-year" shape="rect">a scuba-diving teenager did just that</a> a year ago in Elliott Bay, right across the bay from downtown Seattle, casual beachgoers were appalled. </p><p>The species, it turns out, is thriving in the region. But many people don’t like the idea of killing a large, intelligent, unusual wild creature just to eat it.</p> <p><a href="http://www.culinate.com/articles/sift/giant_octopus">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/rjT7m7dib-k" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/giant_octopusMeat on the mind — Can labels change the way we shop?tag:culinate.com,2006:cid_4934912013-10-19T06:05:00ZCulinate staff2013-10-18T18:28:00Z <p>As Jonathan Bloom noted four years ago on Culinate, you can buy <a href="http://www.culinate.com/articles/culinate8/expiration_dates" title="Expiration dates: They're helpful — and confusing" class="cr_article">eggs with individual expiration dates</a> stamped on them. But as Twilight Greenaway reported back in August for Take Part, the European Union goes us a few better, with <a target="_blank" href="www.takepart.com/article/2013/08/20/what-if-food-labels-served-warning-signs" shape="rect">eggshell stamps</a> declaring not just expiration but provenance and quality. </p><p>The labels, Greenaway wrote, have encouraged shoppers to buy the better eggs, leaving those from caged hens sitting on store shelves.</p><p>“We’re probably not likely to see labels reading ‘cows raised on a crowded feedlot’ on burger labels any time soon,” mused Greenaway. “But can you imagine what that kind of step might do to boost grass-fed beef production, and bring down overall meat consumption, for that matter?”</p><p>Last month, Greenaway detailed the increasing use of the <a target="_blank" href="http://www.nongmoproject.org/" shape="rect">Non-GMO Project</a> label <a target="_blank" href="http://civileats.com/2013/09/10/gmo-free-meat-maven/" shape="rect">on meat</a>. “On the surface, some might argue that organic brands don’t technically need a second label, since the National Organic Standards do not allow genetically engineered ingredients in any food that is certified organic,” Greenaway explained on Civil Eats. “But the Non-GMO Project (and the resulting label) came about because not all organic products are tested for genetic contamination. The Non-GMO Project requires ‘ongoing testing of all at-risk ingredients, or any ingredient being grown commercially in GMO form.’”</p> <p><a href="http://www.culinate.com/articles/sift/eggs_meat_labels_gmo_magazines_nuggets">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
<a href="http://feeds.feedburner.com/~ff/culinate/sift?a=_xgU_18hcrI:826KNad9C9c:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/culinate/sift?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=_xgU_18hcrI:826KNad9C9c:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/culinate/sift?i=_xgU_18hcrI:826KNad9C9c:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=_xgU_18hcrI:826KNad9C9c:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/culinate/sift?i=_xgU_18hcrI:826KNad9C9c:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=_xgU_18hcrI:826KNad9C9c:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/culinate/sift?i=_xgU_18hcrI:826KNad9C9c:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=_xgU_18hcrI:826KNad9C9c:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/culinate/sift?d=qj6IDK7rITs" border="0"></img></a>
</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/_xgU_18hcrI" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/eggs_meat_labels_gmo_magazines_nuggetsAn antibiotics report — The CDC crunches the numberstag:culinate.com,2006:cid_4828122013-10-17T18:33:36ZCulinate staff2013-10-17T18:15:00Z <p>A month ago, the Centers for Disease Control released a <a target="_blank" href="http://www.foodpolitics.com/2013/09/cdcs-thoroughly-convincing-report-on-the-threat-of-antibiotic-resistance/" shape="rect">major report on antibiotic resistance</a>. The report made some educated guesses about <a target="_blank" href="http://www.nytimes.com/2013/09/17/health/cdc-report-finds-23000-deaths-a-year-from-antibiotic-resistant-infections.html" shape="rect">how antibiotic resistance directly affects us</a>: “At least two million Americans fall ill from antibiotic-resistant bacteria every year, and . . . at least 23,000 die from those infections.”</p><p>The report noted that the rise in antibiotic resistance in humans was connected to the overuse of antibiotics on livestock farms, but concluded that <a target="_blank" href="http://www.npr.org/blogs/thesalt/2013/09/16/223109560/cdc-deadliest-drug-resistance-comes-from-hospitals-not-farms" shape="rect">hospitals are breeding more aggressive bugs than farms</a>. On Mother Jones, Tom Philpott reprinted some <a target="_blank" href="http://www.motherjones.com/tom-philpott/2013/09/cdc-meat-industry-yes-you-contribute-antibiotic-resistance" shape="rect">crisp infographics</a> from the CDC and offered up a trenchant warning: <a target="_blank" href="http://articles.chicagotribune.com/2013-03-19/health/ct-met-antibiotics-pipeline-20130319_1_drug-resistant-tuberculosis-resistant-bacteria-ketek" shape="rect">Pharmaceutical companies aren't investing</a> in developing new and better antibiotics, which means that once our current antibiotics don’t work anymore, we’ll have no drugs left to help fight off infections.</p><p>Food activist Dan Imhoff is currently circulating a <a target="_blank" href="https://www.causes.com/Meat-On-Drugs" shape="rect">petition</a> asking Walmart to stop purchasing meat from farms that use antibiotics to stimulate growth instead of fighting disease. If, as Philpott noted, the FDA isn’t doing anything about antibiotics on farms, maybe consumers can.</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/4T5RVdaCfb0" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/CDC_antibiotics_reportThe ongoing federal shutdown — Will it last into November?tag:culinate.com,2006:cid_4933152013-10-17T09:47:24ZCulinate staff2013-10-16T17:02:00Z <p>Now that we’re in Week Three of the <a href="http://www.culinate.com/articles/sift/food_federal_shutdown" title="Food and the federal shutdown: What the government closure means for edibles" class="cr_article">federal shutdown</a>, let’s check in on the national food situation.</p><p><a target="_blank" href="http://www.npr.org/blogs/thesalt/2013/10/15/234747012/among-the-shutdown-victims-the-white-house-kitchen-garden" shape="rect">Crops are rotting in the White House kitchen garden</a>, because nobody is on hand to pick them. <a target="_blank" href="http://www.npr.org/2013/10/15/234587014/government-shutdown-delays-start-of-crab-season" shape="rect">Alaska's crabbing season is on hold</a>, because nobody is issuing permits. And farmers are having to <a target="_blank" href="http://www.farmbillfacts.org/farm-policy-roundup-10-11-2013" shape="rect">guess instead of plan</a> for the future, since nobody at the USDA is publishing crop reports.</p><p>Many Americans — including <a target="_blank" href="http://www.npr.org/blogs/thesalt/2013/10/11/232159777/shutdown-leaves-some-seniors-worried-about-their-next-meal" shape="rect">senior citizens</a>, <a target="_blank" href="http://www.npr.org/blogs/thesalt/2013/10/12/232306911/feminist-hulk-smash-shutdown-rescue-women-on-food-aid" shape="rect">young families</a>, and <a target="_blank" href="http://rt.com/usa/food-stamps-funding-shutdown-244/" shape="rect">the poor</a> — are starting to worry that, once November rolls around, food will vanish from their tables. North Carolina — already a place <a href="http://www.culinate.com/user/Caroline/blog/rural_food_desert" title="The rural food desert: Even the supermarkets lack real food" class="cr_post">where citizens struggle</a> to get enough food — has become the <a target="_blank" href="http://www.reuters.com/article/2013/10/16/us-usa-fiscal-northcarolina-idUSBRE99F00Y20131016" shape="rect">first state to slash welfare benefits</a> as a result of the shutdown. </p><p>Meanwhile, the USDA has <a target="_blank" href="http://www.nbcnews.com/health/foster-farms-makes-changes-can-stay-open-after-salmonella-outbreak-8C11375651" shape="rect">refused to shut down Foster Farms poultry plants in California</a>, despite a recent salmonella outbreak there. So warehouse retailer Costco decided to issue its <a target="_blank" href="http://www.oregonlive.com/health/index.ssf/2013/10/costco_orders_recall_of_foster.html" shape="rect">own recall of tainted chicken</a>; the grocery chains Fred Meyer and QFC soon followed suit. If you bought “Simple Truth Organic” chicken at Freddy’s, the simple truth is that you need to chuck it in the trash. Oh, and that Costco recall? Only for its rotisserie chicken; as Mark Bittman noted, <a target="_blank" href="http://www.nytimes.com/2013/10/16/opinion/bittman-should-you-eat-chicken.html?pagewanted=all&amp;_r=0" shape="rect">the chain didn't remove Foster Farms fresh chicken from its shelves</a>.</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
<a href="http://feeds.feedburner.com/~ff/culinate/sift?a=SEg43eXabGw:KZN70WfmCo0:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/culinate/sift?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=SEg43eXabGw:KZN70WfmCo0:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/culinate/sift?i=SEg43eXabGw:KZN70WfmCo0:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=SEg43eXabGw:KZN70WfmCo0:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/culinate/sift?i=SEg43eXabGw:KZN70WfmCo0:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=SEg43eXabGw:KZN70WfmCo0:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/culinate/sift?i=SEg43eXabGw:KZN70WfmCo0:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/culinate/sift?a=SEg43eXabGw:KZN70WfmCo0:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/culinate/sift?d=qj6IDK7rITs" border="0"></img></a>
</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/SEg43eXabGw" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/ongoing_federal_shutdownBetter chocolate — For Halloweentag:culinate.com,2006:cid_4916682013-10-10T17:09:05ZCulinate staff2013-10-10T17:08:00Z <p>OK, so Halloween ain’t till the end of the month. But that doesn’t mean you can’t plan ahead for the sugary day. </p><p>The group blog Simple Mom recently posted an argument in favor of <a target="_blank" href="http://simplemom.net/chocolate/" shape="rect">going fair trade for the holiday</a>: buying and handing out ethically sourced chocolate treats, that is, instead of the mass-market stuff that’s typically <a target="_blank" href="http://www.foodispower.org/slavery-in-the-chocolate-industry/" shape="rect">produced by enslaved children in Africa</a>.</p><p>Finding mini-treats that pass muster, though, can be tricky — not to mention pricey. <a target="_blank" href="http://shop.dagobachocolate.com/Tasting-Squares/c/DagobaChocolate@TastingSquares" shape="rect">Dagoba</a> sells “tasting squares” in bulk. The <a target="_blank" href="http://www.naturalcandystore.com/category/fair-trade-halloween-candy" shape="rect">Natural Candy Store</a> also sells a variety of fair-trade-certified chocolate treats in small sizes. Meanwhile, Culinate contributor <a target="_blank" href="http://www.getrichslowly.org/blog/2011/10/27/the-great-cost-of-halloween-chocolate/" shape="rect">Sarah Gilbert</a> likes the chocolate balls made by <a target="_blank" href="http://www.sunspire.com/products/bulk-fair-trade-milk-chocolate-earth-balls" shape="rect">Sunspire</a> and, for the chocolate-averse, the candy sold by <a target="_blank" href="http://yummyearth.com/yumearth_wholesale_organic_gluten_free_bulk_candy.html" shape="rect">Yummy Earth</a>.</p><p>Happy treating!</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/u_55V5EqB5s" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/better_chocolate_for_halloweenFive things not to eat — From Barry Estabrooktag:culinate.com,2006:cid_4916692013-10-09T16:46:49ZCulinate staff2013-10-09T16:46:00Z <p>So the investigative food journalist Barry Estabrook — the author of the acclaimed <a href="http://www.culinate.com/books/collections/all_books/tomatoland" title="Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit" class="cr_book">Tomatoland</a> — is working on a new book, this time about pork production. On Civil Eats, he recently penned a shortlist of <a target="_blank" href="http://civileats.com/2013/10/01/five-things-i-will-not-eat/" shape="rect">five foods he no longer eats</a>. </p><p>None of them are surprises; they include supermarket ground beef (a common vector for E. coli and other diseases), bagged and boxed salad greens (same problem), bluefin tuna (it’s nearly extinct), out-of-season tomatoes (to support worker rights), and farmed salmon (to support a cleaner planet). </p><p>Instead, Estabrook buys wild Alaskan salmon and whole heads of lettuce, and grinds his own meat (or has the market butcher do it for him). And he just says no to bluefin and winter tomatoes.</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/lb1h8PrOoYs" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/five_things_barry_estabrook_wont_eatFood and the federal shutdown — What the government closure means for ediblestag:culinate.com,2006:cid_4916672013-10-08T18:40:49ZCulinate staff2013-10-08T16:54:00Z <p>So the <a target="_blank" href="http://www.nytimes.com/2013/10/06/us/a-federal-budget-crisis-months-in-the-planning.html" shape="rect">federal government has been shut down</a> for several days now. Here’s what that means on the food front.</p><p><strong><a target="_blank" href="http://www.wired.com/wiredscience/2013/10/a-few-ways-the-government-shutdown-could-harm-your-health-and-the-worlds/" shape="rect">Public health</a>.</strong> Flu season has begun, but the feds aren’t monitoring it. And if you remember to go get a <a target="_blank" href="http://www.cdc.gov/flu/" shape="rect">flu shot</a>, good for you, since the feds won’t be publicizing it. (Let’s just hope that 2013 won’t be a repeat of <a target="_blank" href="http://www.flu.gov/pandemic/history/1918/" shape="rect">1918</a>.) </p><p><strong><a target="_blank" href="http://www.wired.com/wiredscience/2013/10/shutdown-salmonella/" shape="rect">Food safety</a>.</strong> Interstate federal monitoring of our food supply has been mothballed — just in time for the latest disease outbreak, in this case <a target="_blank" href="http://www.usatoday.com/story/news/nation/2013/10/08/salmonella-chicken-outbreak/2941783/" shape="rect">salmonella in chicken on the West Coast</a>. The <a target="_blank" href="http://www.nbcwashington.com/news/local/What-You-Can-and-Cant-Do-During-a-Government-Shutdown-225824691.html" shape="rect">USDA is still inspecting meat</a>, but the <a target="_blank" href="http://www.buzzfeed.com/rachelysanders/goverment-shutdown-makes-imported-food-less-safe" shape="rect">FDA is not inspecting imported food</a>.</p><p><strong><a target="_blank" href="http://www.nytimes.com/2013/10/06/nyregion/cutting-the-lean-from-food-stamps.html" shape="rect">Food stamps</a> and <a target="_blank" href="http://civileats.com/2013/10/02/shut-down-this-our-food-safety-health-welfare-at-stake/" shape="rect">other programs for the poor</a>.</strong> Food stamps and the WIC (Women, Infants, and Children) program will be funded — mostly — through October. After that? Food-stamp cuts that were approved before the shutdown will go into effect. Meanwhile, the <a target="_blank" href="http://www.huffingtonpost.com/2013/09/28/government-shutdown-wic_n_4004887.html" shape="rect">WIC program</a> has become the focus of a <a target="_blank" href="http://www.huffingtonpost.com/2013/10/04/wic-funding_n_4044736.html" shape="rect">partisan battle</a>. </p> <p><a href="http://www.culinate.com/articles/sift/food_federal_shutdown">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/tNejLMT7VwM" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/food_federal_shutdownFood norms — Gender issues in ediblestag:culinate.com,2006:cid_4828132013-10-01T17:57:33ZCulinate staff2013-10-01T17:50:00Z <p>Last year, the fast-food chain Chick-fil-A got itself into some uncomfortably hot water by <a target="_blank" href="http://en.wikipedia.org/wiki/Chick-fil-A_same-sex_marriage_controversy" shape="rect">publicly denigrating homosexuality</a>. Last week, Italian pasta maker <a target="_blank" href="http://www.rawstory.com/rs/2013/09/26/head-of-barilla-pasta-company-gays-can-eat-someone-elses-pasta/" shape="rect">Barilla</a> fell into the same cauldron when the company’s president announced that LGBT people “can go eat someone else’s pasta.” Responses to Pastagate were mostly amused, and rival pasta maker Bertolli was quick to run a lighthearted, <a target="_blank" href="http://www.adweek.com/adfreak/bertolli-makes-most-barilla-chairmans-anti-gay-comments-152758" shape="rect">gay-friendly ad campaign</a>.</p><p>Sexuality and gender politics in food can be touchy, but also irreverent. Last year, for example, the humorist Simon Doonan published a spoof book, <em><a target="_blank" title="Gay Men Don't Get Fat" rel="nofollow" href="http://www.amazon.com/gp/product/0399158731?ie=UTF8&amp;tag=culinate-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0399158731">Gay Men Don't Get Fat</a>,</em> in which he divided food into two categories: gay food (think light) and straight food (think heavy). (Successful men, in the Doonan alt-universe, actually <a target="_blank" href="http://www.nytimes.com/2012/01/04/dining/simon-doonans-eating-guide-for-gay-and-straight.html?pagewanted=all&amp;_r=0" shape="rect">need to be bisexual</a> in their dietary habits to stay healthy.)</p><p>The blogger Flavia Dzodan, on the other hand, thinks that <a target="_blank" href="http://www.redlightpolitics.info/post/58920455265/some-thoughts-about-sexual-normativity-in-food-writing" shape="rect">"heteronormativity"</a> is the elephant in the foodie room — that food, in our culture, is still all about gender and sexual norms. As <a target="_blank" href="http://opinionator.blogs.nytimes.com/2013/09/04/cooking-is-freedom/?_r=0" shape="rect">Jim Sollisch</a> noted earlier in September, when he wanted to take home ec instead of woodshop in the early 1970s, the only way he could do it was not by integrating the girls’ classroom — too sexually threatening! — but by starting a second, boys-only class.</p> <p><a href="http://www.culinate.com/articles/sift/food_norms">more…</a></p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/rktiOqw9_8g" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/food_normsEating those words — A Tumblr on literary mealstag:culinate.com,2006:cid_4892882013-09-27T15:15:56ZCulinate staff2013-09-27T15:15:00Z <p>And now, from the Books &amp; Food mashup department: a brief, beautiful, and entertaining Tumblr called <a target="_blank" href="http://cloudyskiesandcatharsis.tumblr.com/post/60581087509/fictitious-dishes-famous-meals-from-literature-by" shape="rect">Fictitious Dishes, Famous Meals from Literature</a>. </p><p>Consisting of nothing more than a series of overhead photos, the Tumblr recreates crucial meals from famous books: <em>Oliver Twist’s</em> porridge, <em>Moby Dick’s</em> clam chowder, <em>In Search of Lost Time’s</em> madeleines and tea.</p><p>The project is similar to <a href="http://www.culinate.com/articles/sift/feasting_on_art" title="Feasting on art: Art-inspired food" class="cr_article">art-inspired food projects</a> (think <a target="_blank" href="http://pictureyear.blogspot.com/2008/10/sharon-core.html" shape="rect">Sharon Core</a>) but with a bookish spin. And, of course, if you really want to eat, not just gaze, you’ll have to try the <a target="_blank" href="http://www.modernartdesserts.com/post/59017558891/the-story-behind-mail-order-mondrian-cake-there" shape="rect">Mondrian cake</a> at the San Francisco Museum of Modern Art — or <a target="_blank" href="http://www.bluebottlecoffee.com/products/mondrian-cake" shape="rect">order it online</a>.</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/5vI25wYQpVo" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/literary_meals_photosGMOs everywhere — They're the new normaltag:culinate.com,2006:cid_4874652013-09-27T04:21:52ZCulinate staff2013-09-26T19:03:00Z <p>This past spring, when genetically modified wheat was discovered <a href="http://www.culinate.com/articles/sift/gmo_paradox" title="The GMO paradox: Even if you want to go GMO-free, will you be able to?" class="cr_article">growing in a field in Oregon</a>, farmers were furious; as Amy Halloran noted on Civil Eats, much of the wheat grown in the Pacific Northwest is <a target="_blank" href="http://civileats.com/2013/05/31/the-wheat-revolution-will-not-be-genetically-engineered/" shape="rect">destined for Asian markets</a>, where GMOs are not always welcomed with open mouths. But Stateside, the discovery was just another indicator that GMOs turning up in farm fields — as happened recently with <a target="_blank" href="http://www.reuters.com/article/2013/09/17/usa-alfalfa-gmo-idUSL2N0HD1SQ20130917" shape="rect">alfalfa</a> — is now, as the Nation of Change news site put it, our <a target="_blank" href="http://www.nationofchange.org/usda-now-considers-gmo-contamination-normal-1379946097" shape="rect">"new normal."</a></p><p>After all, the <a target="_blank" href="http://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx#.UkSHBIXHQ7A" shape="rect">vast majority of North America's commodity crops</a> — soy, corn, and cotton, plus <a target="_blank" href="http://www.takepart.com/article/2012/07/20/usda-deregulates-gmo-sugar-beet" shape="rect">sugar beets</a> and <a target="_blank" href="http://www.gmo-compass.org/eng/grocery_shopping/crops/" shape="rect">canola</a> — is now genetically engineered. But farmers aren’t necessarily thrilled about it, especially if (as is common here in Oregon’s Willamette Valley) they <a target="_blank" href="http://edibleportland.com/2013/09/promiscuous-plants/" shape="rect">grow crops for seed export</a>.</p><p>And the anti-GMO campaigns aren’t going away; despite defeat on the ballot <a href="http://www.culinate.com/articles/sift/proposition_37_breakdown" title="The Proposition 37 breakdown: It didn't pass, but supporters are undeterred" class="cr_article">last fall in California</a>, organizers are preparing for another <a target="_blank" href="http://seattletimes.com/html/businesstechnology/2021878604_gmocaliforniaxml.html" shape="rect">GMO-labeling battle</a> over <a target="_blank" href="http://en.wikipedia.org/wiki/Washington_Initiative_522,_2012" shape="rect">Initiative 522</a> at the polls this fall in Washington state. Meanwhile, a new documentary film, <a target="_blank" href="http://www.gmofilm.com/" shape="rect">"GMO OMG,"</a> opened this month. <a target="_blank" href="http://www.gmofilm.com/official-trailer.aspx" shape="rect">Watch the trailer</a> online, then check to see if it’s <a target="_blank" href="http://www.gmofilm.com/find-a-theater.aspx" shape="rect">playing near you</a>.</p> <p>from <a href="http://www.culinate.com/articles/sift">Sift</a></p> <div class="feedflare">
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</div><img src="//feeds.feedburner.com/~r/culinate/sift/~4/kLIGlbowks8" height="1" width="1" alt=""/>http://www.culinate.com/articles/sift/gmo_normal